Adapted from Rachael Ray December 2014 magazine. You can cut the “crust” or topping in 1/2 if you want to make it less thick on top.
1cupbottled barbecue sauce
2 1/2poundsboneless, country-style pork shoulder ribs, cut into 12 pieces
2onions, halved and thinly sliced
12oz.frozen corn, cooked and drained
1 15oz.can Bush’s Black Beans
2 6 1/2ouncebox corn muffin mix
Scallions and more sour cream
Preheat the oven to 350 degrees. In a large, heavy ovenproof pot or Dutch oven, whisk the first 3 ingredients. Add the pork and onion and bring to a simmer over medium; cover. Roast until the pork is tender, 2 hours. Remove the pot from the oven and increase the heat to 400 degrees . Using 2 forks, shred the pork in the pot.
In a bowl, stir the corn, beans, eggs, honey, and sour cream, then gently fold in the muffin mix. Spoon the batter to cover the pulled pork. Bake, uncovered, until cornbread is golden and tester comes out dry, 30 minutes.